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Tomato and black olive ravioli

For the hot water gelatine sheets:

  • 500 g water
  • 4 g Agar
  • 1.3 g Gellan


  • Crushed tomato
  • Black olive paste
  1. Dilute Agar and Gellan in the water at room temperature and bring to the boil stirring constantly with a beater.
  2. Take off the heat and skim.
  3. Pour the gelatine onto fat plates 60 x 40 cm and spread to make gelatine sheets 0.5 mm thick.
  4. Leave to set in the fridge for 1 h.
  5. Cut with the pasta cutter and put in a little crushed tomato and black olive paste.
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